Heart Healthy Swiss Chard Wraps Recipe

               
Nutrient-rich Swiss chard is wrapped around a cheesy black bean and quinoa filling for a complete meal. A hit of cumin and chili powder adds earthen heat to this heart-healthy recipe.
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Ingredients
Recipe yields 6 servings
1 Tbsp olive oil
2 bell peppers, chopped
2 scallions, chopped
1 Tbsp chili powder
1 can (15.5 oz) low sodium black beans, rinsed and drained
3 Tbsp fresh lime juice
2 cups cooked quinoa
1/2 cup corn
1 tsp ground cumin
2 Tbsp chopped fresh cilantro
Black pepper to taste
1/8 tsp salt
6 collard greens or Swiss chard leaves, steamed
1/2 cup shredded cheddar cheese
6 Tbsp medium-heat salsa, for garnish
1/2 avocado chopped, for garnish
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Helpful how to videos
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Directions
Step 1

In a large skillet, heat oil over medium heat. Add the peppers, scallions and chili powder; cook 5 minutes. Stir in beans and 2 tablespoons of the lime juice; cook 1 more minute. Remove from heat.

Step 2

In a medium bowl, combine quinoa, black bean mixture, corn, the remaining 1 tablespoon of lime juice, cumin, cilantro, black pepper and salt.

Step 3

On a flat surface, spread the collard green leaves. With a sharp knife, cut down the leaves to remove the rib, leaving 2 halves of each leaf. Evenly distribute quinoa filling and cheese among the cut leaves, lining the filling down the middle. Fold up, envelope style, to enclose filling. Serve topped with salsa and avocado for garnish.

Time: 30 minutes
Servings: 6
Calories: 226
Make this for: Gluten Free Healthy Kids
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Nutrition facts
Serving Size: 2 wraps
Per serving:
calories:226
total fat:9g
sat fat:3g
cholesterol:10mg
sodium:214mg
total carb:27g
fibers:7g
proteins:10g

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Heart Healthy Swiss Chard Wraps Recipe

Ingredients
Recipe yields 6 servings
1 Tbsp olive oil
2 bell peppers, chopped
2 scallions, chopped
1 Tbsp chili powder
1 can (15.5 oz) low sodium black beans, rinsed and drained
3 Tbsp fresh lime juice
2 cups cooked quinoa
1/2 cup corn
1 tsp ground cumin
2 Tbsp chopped fresh cilantro
Black pepper to taste
1/8 tsp salt
6 collard greens or Swiss chard leaves, steamed
1/2 cup shredded cheddar cheese
6 Tbsp medium-heat salsa, for garnish
1/2 avocado chopped, for garnish
Directions
Step 1

In a large skillet, heat oil over medium heat. Add the peppers, scallions and chili powder; cook 5 minutes. Stir in beans and 2 tablespoons of the lime juice; cook 1 more minute. Remove from heat.

Step 2

In a medium bowl, combine quinoa, black bean mixture, corn, the remaining 1 tablespoon of lime juice, cumin, cilantro, black pepper and salt.

Step 3

On a flat surface, spread the collard green leaves. With a sharp knife, cut down the leaves to remove the rib, leaving 2 halves of each leaf. Evenly distribute quinoa filling and cheese among the cut leaves, lining the filling down the middle. Fold up, envelope style, to enclose filling. Serve topped with salsa and avocado for garnish.

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